Moroccan Couscous (Or Rice)

• 1 teaspoon olive oil
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon ground ginger
• 1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
• 1 cup butternut squash, cubed
• 1 cup carrot, sliced
• 1/2 teaspoon ground pepper
• 1/2 teaspoon ground coriander
• 1/4 - 1/2 teaspoon dried chili pepper flakes
• 1 medium zucchini, cut into bite sized pieces
• 19 ounces chickpeas, undrained
• 1 medium tomatoes, cut in large chunks
• 1/4 cup fresh parsley, chopped
• 1 cup couscous or 1 cup brown rice

1. Vegetable Mixture:.
2. In stirfry pan, heat oil, add onion, garlic, and ginger; saute 1-2 minutes.
3. Add vegetable broth, squash, carrots, pepper, coriander and chili pepper; cover and bring to a boil.
4. Reduce heat, simmer 5-7 minutes or until vegetables are tender crisp.
5. Add zucchini and undrained chick peas; cook until zucchini is tender crisp, about 2-3 minutes.
6. Stir in tomato and parsley.
7. Couscous:.
8. In separate bowl pour 1 cup boiling water over couscous.
9. Cover and let stand 5 minutes; fluff with a fork.
10. If you are having rice, cook according to directions.
11. NOTE: This is best served in a bowl with a spoon. Put some couscous in your bowl and than put the vegetable mixture on top. The vegetables are very soupy/watery but the broth is soaked up by the couscous/rice.

olive oil, onion, garlic, ground ginger, vegetable stock, butternut squash, carrot, ground pepper, ground coriander, chili pepper, zucchini, chickpeas, tomatoes, fresh parsley, couscous

Taken from www.food.com/recipe/moroccan-couscous-or-rice-120326 (may not work)